Chocolate Truffles

Ingredients

• 1 lb. (455 g) dark chocolate cut into small pieces
• 1 cup (235 ml) heavy whipping cream, scalded
• Cocoa powder to roll the truffles in

Preparation

1. Cut the chocolate into really small (evenly sized) pieces and put it in a bowl.
2. Scald the cream (which brings bring it just to boiling) stirring constantly.
3. Pour the scalded cream over the chocolate pieces and wait 5 min.
4. Stir until smooth (no lumps).
5. Chill in the refrigerator for at least an hour, until it is hard enough to form into balls.
6. Form into balls using a melon-baller (with hands to smooth) and put on a cookie sheet covered in wax paper. If the chocolate mixture starts to stick, you can re-chill it, or dip the melon-baller into cold water.
7. Re-chill the balls for at least 15 minutes.
8. Dust the balls with the cocoa powder using two spoons to lift, dip and roll the balls in the powder.

Recipe makes about 36 truffles.